Orange jam

breakfast Christmas
Total: 40 min. | Active: 40 min.
vegan, lactose-free, gluten-free

Decorate the jar with a pretty bow and a small fir branch to create the perfect Christmas present or delightful Advent gift. Tip: The jam also makes a wonderful ingredient in delicious desserts. For instance, use it as a topping on a ricotta cream.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 1150 g

Oranges
1 ½ kg organic oranges
Jam
250 g preserving sugar (Coop)
5  cinnamon sticks
5  star anise

How it's done

Oranges

Grate the zest of one orange into a wide pan. Slice the top and bottom off all the oranges, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes over the pan, place the fruit in the pan, squeeze in the juice of the leftover oranges.

Jam

Place half of the preserving sugar in the pan along with the cinnamon and star anise. Bring to the boil while stirring, cook on a rolling boil for approx. 1 min., stirring constantly. Stir in the remainder of the preserving sugar and continue to boil for approx. 4 mins., skimming off any foam. Ladle the jam into the pre-warmed jars while still boiling hot, fill the jars to just below the rim. Seal the jars immediately, leave to cool on an insulating surface.

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